Yield: 5 Servings
Measure | Ingredient |
---|---|
1 \N | Frying chicken; cut up |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 \N | Clove garlic; minced |
⅛ teaspoon | Saffron powder |
3 cups | Broth or bouillon |
2 tablespoons | Dry sherry |
1 can | (16 Oz) peas; drained |
½ cup | Stuffed green olives; sliced |
2 cups | Cooked rice |
In slow-cooking pot, combine chicken with salt, pepper, garlic and saffron.
Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hours. Drain chicken; save 2 cups of the broth. Turn control to high. In slow-cooking pot, combine chicken, 2 cups broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997